Dong Chun Hong

The Seoul Chinese-Korean restaurant, whose name translates to "red sun in dawn," opens its first New York outpost. Chef Sang-Yong Song, a 15-year vet of the original, executes signature dishes, like jeon ga bok (sea cucumber, abalone and skate stir-fried in oyster sauce), jajangmyun (thin noodles with black-bean sauce) and jampong (a spicy seafood noodle soup). The 80-seat space is outfitted with crystal chandeliers, blue-and-brown-tiled walls and paintings by local artists.